INSPECTION REPORT Health Protection VCHN-B5ZQ5Y

PREMISES NAME Stanley Vietnamese Restaurant		Tel: (604) 594-1933 Fax: (604) 594-1439
PREMISES ADDRESS 11184 84th Ave Delta, BC V4C 2L7		INSPECTION DATE October 29, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Khanh Ly		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen prawns observed sitting in container of cold water at utility sink. Corrective Action(s): Ensure all frozen prawns are thawed under cold running water. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large freezer across from 2 compartment sink ambient air temperature ~ -5 degrees C. Corrective Action(s): Adjust to colder setting or service if required. Ensure -18 degrees C or less. Correct by November 12, 2018. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE level 1 certificate expired on July 29, 2018. Corrective Action(s): Recertify by taking refresher course or take entire course (if required) by December 31, 2018. Reminder that in the absence of the operator at least one staff member must have FOODSAFE level 1 or equivalent. Visit www.foodsafe.ca for more information on refresher course and full courses. Violation Score:

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection: Hand sink provided with liquids soap and paper towels. Staff washroom hand sink provided with liquid soap and paper towels. Front serving area utility sink provided with liquid soap and paper towels. 100ppm bleach available for use in spray bottles. Dishwasher registers 74 degrees C at the plate surface during the final rinse cycle. Walk in cooler at 4 degree C. Walk in freezer at -15 degrees C. 2 door cooler at -1 to 2 degrees C. All 3 preparation cooler with inserts at or below 4 degrees C. Lower section/drawer coolers at or below 4 degrees C. Hot holding at or above 60 degrees C. Dry storage area clean and organized. Light covers in place. Non latex gloves in use. Beverage cooler at 4 degrees C. Both freezers in front area at -12 to -16 degrees C. Temperature monitoring records maintained and available for review. Permit to operate posted in plain view of the public.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-B5ZQ5Y
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil trans fat free.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment